Brinjal and onion bhaji bake
www.womanandhomemagazine.co.za
Vegan, wholesome and a delicious way to upgrade onion bhajis from a starter or side to a main meal.
Keywords
- recipes
- today on woman and home
- vegan
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Cooking tools:
- Oven
- Roasting pan
- Pastry brush
- Measuring spoon
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Colander
- Tin opener
- Spatula
- Mixing spoon
- Serving platter
Ingredients
- 4 baby brinjals, halved lengthways and the flesh scored
- 1 tbsp olive oil
- 2 heaped tbsp Madras curry paste mixed with 1 tbsp water
- 227 g tin chopped tomatoes
- 1 large onion, cut into wedges 400 g tin chickpeas, drained and rinsed
- 4 onion bhajis, roughly torn
- Fresh coriander leaves, to serve
- Mango chutney and mini poppadoms, to serve
- 1⁄2 tbsp mint sauce
- 75 g dairy-free coconut yoghurt
- 1⁄2 cucumber, deseeded, peeled and diced
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